These vegan chocolate cupcakes are rich, decadent, and loaded with chocolaty flavor. Easy to make and perfect for everything from special occasions to just treating yourself!
- 1 ¼ cups unsweetened and unflavored non-dairy milk
- ⅓ cup canola oil (or baking oil of choice)
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
- 1 ½ cups + 1 tablespoon all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¾ cup organic granulated sugar
- ½ cup organic brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon (optional but recommended)
- ½ teaspoon salt
- Vegan frosting of choice, for topping
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Preheat the oven to 350°F and line a 12-cup muffin tin with papers.
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In a small bowl or large liquid measuring cup, stir together the milk, oil, vinegar, and vanilla.
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In a large mixing bowl, whisk together the flour, cocoa, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
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Use a spoon to form a well in the center of the flour mixture, then pour in the milk mixture.
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Use an electric mixer at high-speed to beat the ingredients for 1 minute, until fully combined.
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Divide the batter evenly among the muffin cups.
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Place the tin into the oven and bake the cupcakes for about 25 to 27 minutes. Test for doneness by gently pressing on the top of one with a finger — it will spring back when done.
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Transfer the tin to a cooling rack and let the cupcakes cool completely before frosting them.
Nutrition information does not include frosting.